DIRECTIONS

1.

Preheat oven to 350°F. Heat olive oil in a large heavy skillet and sauté chicken for 15 minutes until lightly browned. Transfer chicken to a large ovenproof casserole.

2.

Sauté garlic, green pepper, and onion over medium heat in remaining olive oil for 5 minutes. Add chicken broth to the skillet and bring to a boil over high heat. Stir in rice, paprika, oregano, black pepper, and saffron. Bring to a boil again.